Heat a large skillet over medium heat and add the olive oil. Add the ground beef or turkey and cook until browned and fully cooked, breaking it apart with a spatula as it cooks.

Add the diced bell peppers and chopped green onions to the skillet. Cook for about 2–3 minutes until the vegetables become slightly softened and fragrant.

In a bowl, whisk together the eggs with salt and black pepper until well combined.

Pour the eggs into the skillet with the meat and vegetables. Gently stir and cook until the eggs are scrambled and fully set but still soft and fluffy.

Warm the tortillas slightly in a skillet or microwave so they become flexible and easier to roll.

Divide the egg mixture evenly between the tortillas. Sprinkle shredded cheddar cheese over each portion.

Fold the sides of each tortilla inward and roll tightly into a burrito shape.

For a crispy exterior, place the burritos seam-side down in a hot skillet and toast for 1–2 minutes on each side until golden brown.